Partial Replacement Of Fat Research Articles

Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion

In this work, fat-reduced beef burgers prepared with olive oil oleogel-based emulsion (OOE) were produced and changes in quality characteristics of vacuum packaged fat-reduced beef burgers were determined during storage. A 51% and 35% reduction of the total fat and energy content respectively with an increase of unsaturated fatty acids (65%) and a significant decrease in saturated fat (44%) were achieved in the product with the highest level of substitution. OOE treatments showed significantly lower TBARS compared to the control group during the storage (p < .05). The control group had lower cooking yields and higher fat content (p < .05). The replacement of animal fat with OOE in beef burger resulted in lower hardness, chewiness, and springiness values during the storage (p < .05). The control and OOE incorporation group with 5% of OOE, 10% of beef fat, and 1% of peapod powder had higher acceptability scores at the end of the storage (p < .05). Practical applications Oleogels are an important alternative fat source for meat products and have a great potential for use instead of animal fat. With the use of oleogel-based emulsion systems, it is possible to the production of meat products that had lower total fat, saturated fat, and total energy content. In the present research, an olive oil oleogel-based emulsion system was used in the fat-reduced burger formulation instead of beef fat. Results showed that fat-reduced beef burgers can be produced with partial replacement of beef fat with olive oil oleogel-based emulsion system and had not any reverse effect on the quality of burgers.

Effect of partial replacement of fat in sausage diet with different flours at 5%, 10% and 15% level of inclusion on performance, hematological and serum biochemistry of wistar albino rat

The demand for functional meats with reduced Animal Fat (AF) has increased globally. Chronic health disorders are often associated with high levels of dietary AF in meat products such as beef sausage (BS). Functional beef sausage (FBS) could be produced with alternative flours as replacer for AF. Effect of partial replacement of fat in sausage diet with different flours at 5%, 10% and 15% level of inclusion on performance, hematological and serum biochemistry of Wister albino rat was evaluated. The BS (g/100g: beef 65.0, lard 20.0, sodium chloride (SC) 2.0, others 13.0) was used. The FBS were developed using Wheat flour (WF), Irish potato flour (IPF) or corn flour (CF) at 5%, 10% and 15% to replace fat (lard) in beef sausage recipe. Functional properties of the flour were carried out using standard procedure. 60 weaned male albino rats (Wister strain) weighing between 60 - 62g were purchased. The rats were allotted to 12 dietary treatments with 6 rats per treatment in a completely randomised design. The study lasted 21 days and changes in their body weight were recorded. Feed Intake (FI), Feed Conversion Ratio (FCR), Protein Intake (PI) and Protein Efficiency Ratio (PER) were calculated. At the end of the feeding period, the animals were fasted of feed for 12 hours before blood samples were collected for hematological and serum biochemical analysis. Data were analysed using descriptive statistics and ANOVA at α0.05.Irish potato flour was significantly higher in bulk density, oil retention, foaming capacity, oil absorption capacity and emulsion activities compared to other flours. Corn flour was statistically higher (P&lt;0.05) in water retention, foam stability and water absorption capacity. Significant differences (P&lt;0.05) were observed in all the hematological indices except for red blood cell which had similar values (P&gt;0.05). However, there were no consistent trend observed in white blood cell count and its differential counts, which were rather fluctuating. Rats fed Irish potato based sausage had the highest Alanine Amino transferase (ALT) value while rats fed wheat based sausage diet had the lowest ALT of 11.87i.u/L. The Aspartate Aminotransferase (AST) assay of rats reveals that rats fed casein-based diet and lard-based sausage had the highest AST values of 7.30i.u/L each with least AST in rats fed protein deficient diet. The urea value for rats on the casein-based diet was the highest (45.29 mg/dL) with least value in rats fed corn-based sausage diet. Rats fed wheat-based sausage had the highest cholesterol (107.97mg/dL), while corn-based sausage had the lowest cholesterol value of 56.16 mg/dL. Corn based breakfast sausage diet was higher (P&lt;0.05) in protein efficiency ratio with least score in protein deficient diet. Corn-based sausage had the highest biological value (95.68) with protein deficient diet having the least value (15.49).It was observed that rats fed corn-based breakfast sausage had the highest gained weight of 27g, while rats fed non-protein diet had the lowest weight change of -11g. Replacement of animal fat with corn flour at 10% enhanced better growth performance, hematological and serum biochemistry.

The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan

SummaryThe aim of this paper was to investigate the effect of whey protein isolate (WPI) and polymerised whey protein isolate (WPP) addition on physicochemical properties of processed cheese with partial fat replacement. Surface properties were determined by advancing (θa) and receding (θr) contact angles, apparent free surface energy (γs). Roughness measurements, cheese meltability and Turbiscan Stability Index (TSI) were evaluated by Turbiscan. Higher WPP concentrations produced the more hydrophobic surfaces of the samples. Conversely, increase in WPI addition promoted the hydrophilic cheese surfaces. The effect of roughness was much larger for samples containing WPI. The increase in protein addition caused a decrease in meltability and an increase in stability of cheeses. The optical and confocal images have proved that cheeses with WPP demonstrated more packed and denser structure in comparison to samples with WPI.

DEVELOPMENT OF LIGHT CREAM CHEESE WITH THE ADDITION OF CHIA SEEDS (SALVIA HISPANICA L.)/ DESENVOLVIMENTO DE QUEIJO CREMOSO LEVE COM A ADIÇÃO DE SEMENTES DE CHIA (SALVIA HISPANICA L.)

Currently, due to the increasing incidence of heart disease and obesity worldwide, the market demand requires foods with lower rates of lipids. The dietary fiber allows the reduction of carbohydrate and/or fat in a series of processed foods. Thus, soluble fibers, such as fibers of chia seed ( Salvia hispanica L), may be an ingredient in the processing of cream cheese differentiated. The aim of this study was to develop cream cheese with low fat content and adding chia seeds. The products developed, have been evaluated by untrained volunteers. Sensory analysis indicated good acceptability of the samples with respect to all parameters. The results suggest that the preparation of cream cheese without adding fat and reduced fat were not well sensory acceptance. However, the cream cheese made with chia seed without reducing fat or partial replacement (50%) of fat obtained excellent acceptance by the evaluators. We therefore conclude that chia seeds were not able to replace the sensory properties of fat in fat-free cream cheese prepared. However, the addition of chia seed as a source of fiber was well accepted both in whole and reduced fat content cream cheese.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. PRACTICAL APPLICATIONS: The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour

Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p < 0.05), whereas C mortadella had the highest (p < 0.05). The addition of 5% of moringa seed flour affected color parameters, leading to an increase in L*, a*, and b* values in comparison with the control. Color changes (ΔE) in T3 and T5 mortadellas were the lowest among the samples during a 90-day storage period at 4 °C. The addition of 3 or 5% of moringa seed flour promoted a reduction in lipid oxidation during storage. Moringa seeds have antioxidant activity and, therefore, have the potential to be used as a natural functional ingredient in meat products. The addition of 3% of moringa seed flour seemed to be ideal for chicken mortadella, as it reduced lipid content and promoted lipid stability without causing noticeable color changes during the 90 days of storage.

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.

The present research aimed to evaluate the nutritional, technological, microstructural and sensory characteristics of bologna sausages made with pork fat replaced with Echium oil. Three different treatments were processed, all of them with approximately 35% less sodium than a regular bologna-type sausage: Control (only pork backfat addition) and T25 and T50 (replacement of 25 and 50% of the added animal fat with Echium oil respectively). Proximate composition, texture profile analysis, fatty acid profile and microstructure were evaluated to characterize the products. In refrigerated storage, the following characteristics were assessed: thiobarbituric acid-reactive substances (TBARS) index, objective color, pH value, microbiological counts and sensory acceptance. Both samples with Echium oil (T25 and T50) showed a healthier lipid profile, with high omega-3 content, mainly from α-linolenic and stearidonic fatty acids, consequently presenting better (P ≤ 0.05) values of nutritional indices than the Control. However, the replacement of 50% animal fat with Echium oil negatively affected (P ≤ 0.05) most of the technological characteristics and the sensory acceptance of bolognas. In contrast, the treatment with 25% replacement did not show significant differences in most of the evaluated parameters compared with the Control sample. Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages can be recommended, representing a good balance between nutritional gains and sensory impairment. © 2019 Society of Chemical Industry.

PRODUCTION OF LOW CALORIES AND SODIUM CAST FETA CHEESE

The aim is to investigate the production of cast Feta cheese low in energy by partial or full replacement of milk fat and NaCl using, in order maltodextrin as a fat replacer and KCL as a salting substitute. Cast Feta cheese was made using skimmed milk powder which was arithmetically mixed with dried milk protein concentrate and reconstituted to form total solids of 21% and12% protein. In the base of full cream cheese, the fat was adjusted to 16% using butter oil (the control). For other treatments, butter oil was replaced with maltodextrin at the level of nil, 25, 50, 75 or 100%. All formulas were heat treated and homogenized then cooled to the suitable renneting temperature. Salted to 2.5% NaCl, whether alone or replaced with KCl at the level of nil, 25, 50 or 75%. Glucono delta lactone was added at the level of 2.5% then rennet solution was added at the rate of 2 ml /10 Kg pre-cheese, which was packaged into plastic containers and incubated at 40o C for the complete coagulation. All cheese containers were cold stored at 5o C for 3 months. The proportional fat replacement with maltodextrin led to gradual reduction in the dry matter (DM) and ash contents of resultant cheese. The repining indices; titratable acidity, water soluble nitrogen (WSN) on total nitrogen (TN) and non-protein nitrogen / TN contents were increased as the fat replacement increased. Hardness, chewiness and gumminess of cheese increased while cohesiveness decreased. Total bacterial count (TBC) increased while, yeasts and molds (Y&M) count decreased. All judging scores of cheese sensory attributes, The substitution of NaCl with KCl in cheese salting heightened the DM and protein contents. Cheese hardness was weakened while gumminess was strengthened while, decreased in TBC and Y&M count. Nevertheless, scores of sensory properties were declined by NaCl substitution by more than 50%. During cheese cold storage period (CSP) TA, WSNTN and NPNTN contents as well as Y&M count were increased while pH value lowered. All texture parameters and organoleptic attributes, scores of cheeses decreased by prolonging the CSP but still keeping their acceptable quality until the end of experimental CSP.

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤ .05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.

Functional emulsion gels as pork back fat replacers in Bologna sausage

Abstract Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and 100% of pork back fat (PBF) in Bologna sausage. Emulsion gels were characterized with respect to color, pH, and rheological behavior (G′ and G″), and the results were compared with the PBF data as a control. Nutritional, technological, and microstructural characteristics of Bologna sausages were evaluated. Two formulations with only PBF (20% and 10%) were prepared as controls. Emulsion gel formulated with chia flour presented the same lightness as PBF. Sausages containing EG (14%) or a mix of EG and PBF (14% and 10%, respectively) presented a higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%. Emulsion gel addition affected the color of sausages, increasing L* and reducing a*. A more homogeneous batter and a compact structure were observed when EG was added compared to the control product. Regarding texture properties, the Bologna sausages containing partial replacement of pork back fat showed greater hardness, chewiness, and shear force (p

Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesired stored flavour in both cooked (P < 0.05) and fried (P < 0.01) sausages. Combining rye bran addition (3–5 g/100 g) with collagen addition (1–3 g/100 g) had significant effects on the textural attributes firmness (P < 0.01) and hardness (P < 0.05) of both cooked and fried sausages. Texture profiling analysis corroborated these findings as collagen inclusion had significant effects on texture attributes measured instrumentally. Flavour attributes described as spiciness (P < 0.05) and fried sausage (P < 0.05) were also enhanced in the fried sausages manufactured with collagen. NMR T2 relaxation measurements revealed that addition of collagen to the recipe resulted in an additional and distinct T2 water population and thus different intrinsic water-protein interactions in the protein network when collagen protein was added, whereas the collagen addition did not impact the intrinsic microstructure of the sausages when examined by confocal laser scanning microscopy. Industrial relevanceCollagen inclusion modified technological and sensory attributes and appears as a promising ingredient for development of fat replacement strategies in the manufacturing of processed meat.

Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (p < 0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28 days) (p < 0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (~6 and ~7 N respectively) and hardness (~21 N/cm2) among all treatments (p < 0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (P < 0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (P < 0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.

Use of succinyl chitosan as fat replacer on cake formulations

Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters’ consistency and cakes features (color, morphogeometrics properties, texture, moisture and water activity) were evaluated. SC suspensions (2 g/100 g) were used to replace different levels of fat in cakes. By adapting batter consistencies, it was possible to obtain fat reduced batters with the same density, and cakes with high 2D area and lower ratio (width/height) containing half of the fat present in the reference cake. Crumb structure and texture features of fat reduced cakes containing SC was similar to that of full fat cakes. During staling, SC reduced hardening rate of cakes containing half fat, although drying rate was accelerated. The results indicated that succinyl chitosan has a great potential to be used as partial fat replacer on cakes, even reducing hardening rate during storage.

Muffins Obtained with Some Vegetal Powders as Fat Replacers

Chia seeds and watermelon rind powder were used to produce low-fat muffins in which butter has been replaced at different levels.The utilization of the fat replacers has increased the moisture content and water activity of the samples. The initial moisture content was ranging from 24.41% in control sample to 31.89% in muffins with 100% butter replacement by using the watermelon rind paste. The water activity presented values between 0.863-0.899 during storage at ambient temperature for 10 days. Minerals analysis indicated that through the addition of the powders, an increase in the mineral content of the samples can be achieved. P was the most abundant mineral followed by K. The samples obtained by replacing the butter with vegetal powders can provide between 49.29 % - 58.51% phosphorus; 18.91 %-21.45% selenium and 15.04%-18.48% manganese from the recommended daily intake. These vegetal powders can be used as ingredients for partial or total replacement of fat in muffins due to their ability to improve the nutritional quality and to maintain the physical-chemical and sensory characteristics at level of acceptability.

Using different fibers to replace fat in sponge cakes: Invitro starch digestion and physico-structural studies.

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. Invitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under invitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

ABSTRACTThe aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black quinoa paste at 10% led to lower oxidation rates than observed in the control. No aerobic bacteria, Enterobacteriaceae, moulds and yeasts were found in any sample. The most acceptable sample was the pâté containing red quinoa at 5%.

Gluten free approach in fat and sugar amended biscuits: A healthy concern for obese and diabetic individuals

Flour premix of copra meal 15% with germinated foxtail millet 85% blended with amaranth in 60:40 proportions to get gluten free, calorie deficient composite mix for biscuits. Attempts were made for obese and diabetics as target population with maltodextrin and acesulfame-k to find the extent of possible partial replacement of bakery fat and table sugar, respectively. It was found that substitution feasibility to 48% fat and 47% sugar lie within the acceptable limits of physical and sensorial properties comparable to control sample. Successful calorie reduction in fat and binary (fat and sugar) amended biscuits were achieved to 364.58 kcal/g and 315.97 kcal/g, respectively, as in comparison with control (471.01 kcal/g). Low anti-nutrients (phytate and tannin) and increased polyphenols in biscuits is a function of germinated foxtail millet. Acrylamide development also restricted to 0.193 µg/g in sugar replaced and 0.32 µg/g in sugar and fat replaced biscuits comparable to control (0.5 µg/g). Practical applications Copra as by-product from coconut industry is rich in fiber and protein but still restricted to as livestock feed till date. Its utilization for human is itself a novel approach. Standardized inclusion of copra meal to selected nutritious gluten free grains reveals a healthy budgetary option. Further, intentional substitution of dense calorie compounds (fat and sugar) with their calorie deficit counterpart to target obese and diabetic along with celiac is investigated. Owe to protein richness of selected coarse cereal varieties and copra, huge malnourished population may easily access pseudo cereal and coarse cereal based composite food with enhanced health attributes.